Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Kuih Kapit-A Festive Food in Malaysia

Posted by Jason Wong On January - 12 - 2009 |
Kuih Kapit which is normally called in Malaysia is a type of traditional festive food that are normally made before the Chinese Lunar New Year, at least that is what my family practiced. Kuih Kapit are called so because the making is by sandwiching or clipping a liquid batter between two metal plate moulds and baked on open charcoal heat.Kuih Kapit are also referred to as ‘Love Letters’ by some, but I still like to called it Kuih Kapit to preserve the culture that we still have.
This one of the moulds used to make the Kuih Kapit.

The Kuih Kapit batter is actually made five main ingredients, sugar, flour, eggs, freshly squeezed coconut cream/milk and most of all hard work. Making of the liquid batter is the easy part, controlling the consistency of the batter batch is a little bit tricky. The hardest process in making kuih kapit is the baking, it takes up a lot of time and is very ‘hot’ work. Patience and control is call for at this stage, impatiently baking on too high heat will burn the kuih kapit and make it bitter , and too much or too little batter used will affect the texture of the delicacy. The best kuih kapit is the one which is fluffy crispy, rich creamy(from the coconut milk used), eggy and not too sweet.

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Traditional method of making Kuih Kapit on top of red hot charcoal heat.

During the good old days, Kuih Kapit are normally family affair. The ladies would prepare the batter batch, then the adults, men and women, would be at the charcoal stove baking burning the whole day away baking the prepared batter, and the children would be there either to help fold the kuih kapit or to just wait for the reject pieces to fall out of sight and snack it away.

Traditionally, making of Kuih Kapit is a family affair where every body from the family helping out at one point or another.

But after my mothers passing, our family has stopped making our own kuih kapit. Now-a-days, we have resulted to buying them from commercial suppliers, but luckily we were able to find one that is still making the kuih kapit as authentic as possible. Other than the traditional triangle ones, now there are also types that have fillings in them like ‘bak hu’ or shredded dry meat floss.

The proprietor’s youngest son enjoy helping out his parents to make the Kuih Kapit.
Preparing the mould for the next piece.
The liquid batter mixture is poured over the hot mould.
The moulds are place on top of hot charcoal heat to bake.
Great care is needed to ensure that the contents in the ‘kapit’ moulds are not burnt.
Constant flipping or turning is required to evenly baked and ensure that it is not burnt.
Sometimes cleaning or scraping of excess batter is required to ensure that next process is not affected.
After the Kuih Kapit is taken out of the mould, it is folded by hand.
Traditional Kuih Kapit are folded into triangles without any fillings. But this one is filled ‘bak hu’ or shredded dry meat floss and folded into a cylindrical shape.

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I hope that one day, I would be able to carry out the tradition of making our own kuih kapit with the participation of everyone in the family. It is not the food that matters most, but the time spent together chatting away while making good food. It is to me the food for our soul.

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13 Responses to “Kuih Kapit-A Festive Food in Malaysia”

  1. I am not the fans of kuih kapit. But I agree with you that traditional making do help gather everyone together and spent time together too. So last year, hubby and I asked my MIL to teach us how to make bak chang. lol We are looking forward to learn more traditional cooking from my MIL. 😛

    [Reply]

    gill gill Reply:

    yea, sound good….keep it up! as i and jason also picking up with my father as well….hee. should keep the traditions generation by generation

    [Reply]

  2. email2me says:

    I really miss this stuff. I can clear one whole can in front of my TV. 😛

    [Reply]

    gill gill Reply:

    there is alot more CNY snacks other then kuih kapit, really miss them…too bad just to taste them once in a year….lol

    [Reply]

  3. lingzie says:

    very nice photos! im not really a fan of kuih kapit too but my grandpa loves it. no one in my family makes this so we have always been buying commercially. the other day i saw a family in pulau tikus making kuih kapit in their house compound. the daugther helping the mum. so nice right?

    [Reply]

  4. Audrey says:

    hey…any ideal where can i order the kuih kapit with those meat floss in? Seem like from the photos u took was the kuih kapit that i looking for.

    [Reply]

    Jason Wong Reply:

    Audrey,

    Good day!
    You get it from a kopitiam on Gurney Drive. I thinks is at Song River. It is sold under by a lady with permed red hair. You can try there, if not I can get it for you or bring you there.

    [Reply]

    Audrey Reply:

    Jason:
    I’m from KL lah, is hard for u to bring me there.Anyway can u let me know the kopitiam name.So i can ask someone there to buy it for me for this coming CNY.

    [Reply]

  5. Audrey says:

    Hey.I\’m in KL lah.Any ideal what is the kopitiam name r? So i can ask someone to get from here on his way back from penang for CNY later.

    [Reply]

    Jason Wong Reply:

    Audrey,
    I will be going back to Penang from KL either on Wednesday or Thursday, after then I will get you the name of the kopitiam and may be the manufacturing outlets’ address.

    [Reply]

    Audrey Reply:

    Thanks a lot Jason~

    [Reply]

    Jason Wong Reply:

    Audrey,
    If I am not mistaken, there is a lady selling the the kuih kapit in coffee shop between Carnation coffee shop (famous for it’s bah kut teh) and Song River.

    [Reply]

  6. nad says:

    hi…i’m malay but likes kuih kapit…1 malaysia….accuatlly my mom sells this kuih…if u want to buy just visit http://allaboutmoney-nadirah.blogspot.com
    true homemade kuih..

    [Reply]

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